Years ago, when I first started growing eggplant, I realized that eggplant can substitute for mushrooms in any recipe. I love eggplant--grilled, baked, sauteed, as a dip, roasted and then in a salad with dill and olive oil...there's really no end to what you can do with eggplant.

I am scanning recipes from magazines...I happen to have a few copies of La Cucina Italiana. In the one I'm scanning now, there is a recipe for preserved eggplant. Basically, the eggplant is cooked in a vinegar brine and then put in jars with olive oil. According to the recipe, you can keep these for 2 months in the fridge (wondering how many jars I could fit in the fridge...). Does one eat eggplant preserved this way in salads? As part of antipasto?

We love egplant breaded fried in evoo and a little butter,sprinkled with bread crumb, fresh chopped parsleymseverak cloves of garlic topped withcarmalized onions mixed withwhite wine some fresh lemon juice topped with a slice of provolone and then with another slice of breaded eggplant
kadesma